Prepare all the vegetables by washing and cleaning them under running water.
Dice the Onions, Capsicum, Carrot and Cabbage.
Chop the Garlic, Ginger and Green Chilies fine. Slit the Red Chili in half and reserve that for Garnish.
In a bowl, take a 60 ml of Vegetable Stock and Corn Flour, and make a slurry out of it.
In a saucepan, heat the oil and sauté the finely chopped chilies, garlic and ginger. Once that is browned a little add the rest of the vegetables one by one, add the carrot first and the green capsicum last.
Once the vegetables are sautéed, add the remainder of the vegetable stock to the pan, and bring a boil to it. Once the there is a boil in the liquid, add the slurry in the pan, and keep stirring the mixture till it starts to thicken up.
Add the Soy, Red Chilly and the Tomato Ketchup, season it with salt. Taste and adjust the seasoning.
Serve in a bowl hot, garnished with the Slit Red Chili and Finely chopped Spring Onion.